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Hot Beef Dip

 Hot Beef Dip
This appetizer comes from "Lone Star State" cook Sonja Hanks of Snyder, Texas. A busy science teacher, Sonja finds ground beef always fits her schedule.
16-20 ServingsPrep/Total Time: 20 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 to 4 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup ketchup
  • 1 teaspoon sugar
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • Tortilla chips


  • In a large skillet, cook the beef, onion, green pepper and garlic
  • over medium heat until meat is no longer pink. Add the tomato sauce,
  • ketchup, sugar, oregano and pepper; simmer for 10 minutes.
  • Remove from the heat and stir in cheeses until melted. Transfer to a
  • fondue pot or chafing dish; serve warm with tortilla chips. Yield:
  • 16-20 servings.
Nutritional Facts: 1 serving (1 each) equals 90 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 155 mg sodium,

2 of 2

Hot Beef Dip (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.